Tortilla Bowl Southwestern Salad

• vegetable oil4 teaspoon
• large flour tortilla4
• romaine lettuce heart2
• tomato2
• red onion½
• avocado2
• corn1 cup
• black beans1 cup
• olive oil¼ cup
• lime juice¼ cup
• garlic1 clove
• cumin⅛ teaspoon
• red pepper flakes½ teaspoon
• fresh cilantro3 tablespoon
• salt½ teaspoon
• pepper½ teaspoon

Instructions

1. 1

   Preheat the oven to 350°F (180°C).

2. 2

   Pour the vegetable oil (1 teaspoon per bowl) into medium (1.2 quart) oven-proof bowls and rub around to coat the surface.

3. 3

   Press each tortilla into a greased bowl.

4. 4

   Bake for about 10 minutes, until golden brown.

5. 5

   Let the tortilla bowls cool.

6. 6

   Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces.

7. 7

   Rinse, drain, and place in a large salad bowl.

8. 8

   Dice the tomatoes and add them to the bowl with the romaine.

9. 9

   Dice the onion and add it to the salad.

10. 10

    Cut the avocados in half, remove the pits, and dice.

11. 11

    Add to the salad.

12. 12

    Add the corn and black beans.

13. 13

    In a small bowl or liquid measuring cup, combine the olive oil, lime juice, garlic, cumin, red pepper flakes, cilantro, salt, and pepper.

14. 14

    Mix well.

15. 15

    Pour the dressing over the salad and toss well.

16. 16

    Fill each tortilla bowl with the salad.

17. 17

    Enjoy!